Fruitcake Pops

Total Time:
50 min
Prep:
10 min
Inactive:
35 min
Cook:
5 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 cups cubed leftover fruitcake
  • 2 3/4 cups white chocolate chips
  • 1/4 cup coconut oil
Directions
  • Special equipment: 12 lollipop sticks

  • Place the fruitcake in the bowl of a food processor and grind to fine crumbs.

  • Melt 3/4 cup of the white chocolate chips in the microwave, and then add to the fruitcake crumbs. Roll into 1 1/2-inch balls, about 12 total.

  • Melt the remaining 2 cups white chocolate chips with the coconut oil in the microwave.

  • Dip the tip of a lollipop stick in the melted chocolate mixture and stick in a cake ball. Place the pop on a waxed-paper-lined-baking-sheet, and repeat for the remaining pops. Freeze for 30 minutes.

  • Dip the pops into the melted chocolate mixture to coat. Transfer to the baking sheet and rest until the chocolate hardens, about 3 minutes.


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